The Tree illustrates some of the contemplative practices currently in use in secular organizational and academic settings. This is not intended to be a comprehensive list. Below the Tree you will find links to descriptions of many of these practices as well as a more in-depth description of the Tree…

So on the subject of wine...Last night I was talking to my best friend on the phone and she asked if I was drinking wine (I've had a bit of a hard month and so she was suggesting that I *should* be!). So I said yes, and she asked what I was drinking. Guys, this is my new favorite wine for winter. It goes great with pizza and burgers as well as grilled veggies and cheese with crusty bread! www.laurent-miquel.com/en/our-wines/pere-fils/syrah-grenache/... See MoreSee Less

Many of my regular readers and Facebook followers will know that I have been trying to find the perfect pancake recipe for a while with many disasters. When I was still eating wheat, I was trying to find a good sourdough version, and did with my Sourdough Crêpes. Then, once I became gluten-free, I managed the perfect Coconut Pancakes -wheat-free, grain free pancakes using coconut flour. But these yeasted buckwheat pancakes that ferment overnight are absolutely incredible. They are the best pancakes I have actually ever tasted, restrictions aside. Plus they are gluten-free, egg-free and dairy-free – perfect for people with multiple intolerances/allergies.

My dear readers, these pancakes were so good, that I almost cried. Seriously. When you have food intolerances, it is the simple foods that are the hardest to find substitutes for – things like pancakes, pizza crust, pie crust, and bread etc – all the quick and easy go-to foods. Plus for us, Sunday morning pancakes and Friday evening pizza had become traditions that we shared and looked forward to every week. So losing the tradition aspect is really hard.

When you don’t have a substitute you experience many frustrating moments in the kitchen. These are not recipes you can just come up with in the moment either. Learning to bake without wheat, grains, eggs or dairy for that matter means you can’t use the old techniques that you are used to. You have to learn how the new flours work, which leavening agents to use, how to thicken without eggs, etc. Many on-the-fly experiences end in disaster, leading to more frustration.

Sometimes all you want is a regular ‘ol grilled cheese sandwich, or a plate of pancakes with butter and maple syrup.

These pancakes answer the call.

I cannot take the credit though; these pancakes are the recipe of my gluten-free guru and good friend Amy Green from Simply Sugar and Gluten Free. Based on a recipe she got from Beard On Bread by James Beard. I love her recipes because I know that I can eat them. There is no gluten or refined sugars in her recipes which means I don’t have to think about substitutions. She really is quite an amazing cook and well educated in the culinary arts – she is currently going to culinary school a lifelong dream she thought she would never realize because of her gluten issues. But she is there learning, and then comes home and applies her learning to figuring out gluten free versions to the most prized baked goods – things like croissants and cream puffs. Can’t wait for those!

Whether it is her mission or not, she takes the guesswork out of it for people like me who are just learning to live a life without gluten and who has a spouse that loves his breads and pastries. I think what makes Amy’s style so appealing is that her husband is not gluten-free either and yet they eat the same meals, so in her quest to feed him the foods he loves, she has to come up with gluten-free versions that are close to the real deal! Which is exactly what I need!

So if you are gluten-free or thinking about going that route, I strongly suggest you get her newly released cookbook Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less, it is full of delicious recipes that even your non-gluten-free friends and family will enjoy! If you purchase it through my link, I will get a small kickback.
Now that I know how much I love these pancakes, I will likely make 2 batches and freeze one. If you are a small family, you might even have leftovers from the initial batch. This will make quick breakfasts nutritious and delicious!

*TIP: I always preheat my oven to 200F, and as each batch of pancakes finishes, I put them on a cookie sheet in the oven to keep them warm. Once all the pancakes are cooked, the cast iron skillet is nice and clean and hot to cook bacon or sausage.

METHOD:
Combine the yeast, warm water, salt, and buckwheat flour in a large bowl. Cover it with a clean kitchen towel and let it sit overnight.
The next day, mix in the molasses or date syrup, baking soda, and melted butter. The batter will be relatively thin. Heat a large pan or griddle over medium heat. Lightly butter the surface and drop 1/4 cup of the batter onto the hot surface. Let it cook until the surface bubbles, then flip it and let it cook all the way through, about 30 seconds. Serve hot with butter and warm honey (we did butter and maple).

I agree about Amy- and I am loving her book.I am gluten free by choice as well as dairy and refined sugar.
When i made her socca pizza dough last night for a lenten Ash Wednedsay meal- i almost cried too. Today all i want to do is play with different socca ingredients like rosemary. basil, sun dried tomatoes etc.

Now because of Amy, I have been introduced to your wonderful blog and recipes!
I am also a leftover lover but far from a queen. I am looking forward to exploring your site!
Thanks so much and contiunued success!
Christianne

i bet that molasses adds a lot of flavor. and you know the blackstrap is very good for you. i remember years ago when i first started reading dr. weil books he always talked about how high in calcium critrate is was (the right calcium).
you really are becoming more and more creative with the gluten-free. that’s hard and you’ve done such a good job at it.

These look and sound glorious. I do an egg free version for Lucy and bind them with pureed sweet potato or carrot. They approximate the heft and texture of roofing insulation. These sound like the answer, thank you!!!! xoxo

Very cool that you are able to get some relief with these. I can’t imagine :(. We buy a box of mix for Kodiak Cakes, which are essentially buckwheat pancakes. I just add water. But this risen version sounds like something we’d enjoy. Especially with the molasses in the list.

This sounds like the near perfect recipe for me, however, I am also not allowed to have yeast. Do you think substituting baking powder would produce a similar result? I’m glad for the recipe w/o the gluten and dairy, since these are also things I must avoid. And I was very glad to read about the recipe book you mentioned with all the “substituiting” already done and now I ask for another way to do that. You are absolutely on target about the frustrations with trying to find something to eat/cook that is somewhat “normal” when you have food allergies/sensititivites. Thanks for your suggestions and work on this, I can see this will be very helpful.

Hi Lynda – unfortunately with this recipe, I think the yeast is an important part – it seems to act as the binder for the flour and holds everything together. So I am not sure if the baking powder will work or not. But give it a try! I would love to know, myself! Best of luck – and thanks for your comment!

I just turned 80 years old,and for last 5or 6 years I`ve been scraching, 2or 3 skin doctors have said “we don`t know what`s the cause of it”, finely a colored Dr told me I have Celiac disease,and there is no cure for it,moreover I cannot eat any thing with wheat in it. Gluten free foods only! I`m new in gluten free pancakes, I love to make my own form of pancake batter, but now i`m at a loss even to the written recipes. My queston is what in the mixes will bring about a cooked pancake all thru insted of a gwewy uncooked mix inside the two cooked sides. Is it “starch”? “yeast ” baking soda or powder, or a combenation of these with something else to bring about the desired form of my taste,others too.

I wish I had an easy answer Tom. Gluten-free baking can be a challenge in the beginning and after being at it for 3 years, I am still learning. If you follow this recipe as written I promise you will find yourself eating delicious, cooked through pancakes! Good luck!

There are different kinds of buckwheat flour – the darker buckwheat flour still contains bits of the hull it has a much more pronounced flavor than the lighter colored flour which is milled from hulled groats and has a more neutral flavor.

Leave a comment

Name :Required

Email :Required

Website :

Comment :

Thank you so much for all your comments. I enjoy reading each and every single one of them. Please keep them coming because I do appreciate the feedback and I apologize that I can't respond to everyone individially. See you in the blogosphere!